Shrimp skewers with peach and chilli jam

• 16 large shrimps, peeled and deveined
• 4 tablespoons peach jam
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 small red pepper, deseeded and finely chopped (adjust according to hotness preference)
• Salt and ground black pepper to taste
• Lime wedges to serve (optional)
• Wooden skewers, soaked in water for at least 30 minutes before use

• In a bowl, combine the peach jam, soy sauce, rice vinegar, olive oil, minced garlic and chopped red pepper.
• Season with salt and pepper to taste.
• Add the peeled shrimp to the bowl and toss to coat well with the marinade.
• Leave to marinate for at least 30 minutes in the refrigerator.
• Preheat your grill or barbecue to medium-high heat.
• Thread marinated shrimp onto wooden skewers, spacing them slightly apart to ensure even cooking.
• Place the shrimp skewers on the hot grill and cook for about 2-3 minutes on each side, or until pink and lightly caramelized.
• While the shrimp are cooking, use the remaining marinade to brush the shrimp, turning regularly to baste evenly.
• Once cooked, remove the shrimp skewers from the grill and let them rest for a few moments.
• Serve the shrimp skewers with peach and chilli jam hot, accompanied by lime wedges if you like, for an extra touch of freshness.

This recipe offers a delicious combination of sweet, savoury and spicy flavours, perfect for brightening up your outdoor spring meals!

For this recipe, we recommend our Peach Vine Verbena jam.

With its delicate vine peach flavor and the refreshing touch of verbena, our Vine Peach Verbena jam will add a subtly fragrant note to this shrimp kebab recipe.

Its balance of fruity sweetness and herbaceous aromas perfectly complements the flavors of the marinade, bringing a touch of springtime elegance to this delicious dish.